Rhubarb Bread

1 cup sour milk
1 1/3 cup brown sugar
2/3 cup vegetable oil
1 egg, beaten
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1 1/2 cups diced rhubarb
1/2 cup chopped nuts, optional
1/3 cup sugar
1 tablespoon butter, melted

Prepare sour milk by measuring 1 tablespoon vinegar or lemon juice and adding
milk to make 1 cup. combine sugar and oil. Beat in egg and milk. Stir in
flour, soda, salt and vanilla. Add rhubarb and nuts, if using. Pour into 2
greased 9x5x3 inch pans. Mix sugar and butter to make topping. Sprinkle over
batter. Bake at 350 degrees for 60 minutes or until a toothpick comes out
clean. Freezes very well. Will keep if refrigerator for a couple weeks. If
using smaller loaf pans, adjust the baking time.

June, I have used this often and it is well liked. I would love to have some
fresh rhubarb but it doesn't grow here and at the store is $4 a pound for limp,
large stalks. Enjoy some for those of us who don't have it and good luck on
your sale.